Legasea at The Moxie is an unexpected treat. Brought to you by the Tao Group, the space is notably sexy in a nautical way. There are honeycombed ceilings decorated with rope and dangling lights that resemble glass floats on fishing nets. Service is impeccable; both friendly and accomodating. And the seafood by chef Jason Hall, formerly of Craft and Gotham Bar and Grill, is not to be missed.
Snow crab claws, bright and briny, get a splash of lemon with a choice of tarter sauce or aoli. Whatever you do, don't pass up on the spicy crab beignets. They are light and airy, served as mini sliders with ample crab meat and just enough spice to put them over the top. Oh, and what looks like powdered sugar on top is actually powdered butter. Amazing! Baked Clams Barcelona offer hints of chorizo and the Fish & Chips is fantasic arriving with a hefty pile of crispy fries.
Legasea also offers a nice selection of grilled seafood including bronzino, red snapper, Maine lobster and Scottish salmon served simply with lemon and olive oil. Shareable plates, including an Alaska King Crab Boil and Lobster Bake, are also available. Meat lovers can choose from things like Heritage Pork Schnitzel and a Prime New York Strip. Desserts bring a World's Fair Sundae with a lengthy list of ice cream and sorbet flavors, sauces and toppings. The menu also features Baked Alaska and Key Lime Pie.
The fresh, sustainanable seafood, wonderful atmosphere and approachable prices at Legasea will hook you in. See more
Review By: Thomas Rafael